Beef Wellington Recipe
What is Beef Wellington?
Beef Wellington is a traditional English way of preparing beef tenderloin. This recipe is believed to have originated in the 1800s after the Duke of Wellington had a victory at Waterloo in 1815, it was a popular “fancy” dish in the mid-1900s.
The beef is covered in paté de foie gras or mushrooms duxelles (a mushroom puree that has its moisture cooked out) and some sort of ham — like Parma or proscuitto — cover the beef. It’s then wrapped in puff pastry and cooked in the oven.
Here, we will learn how to make the meal from scratch from the comfort of your home.
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RECIPE INGREDIENTS
1 pound beef tenderloin filet
Kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1 pound mushrooms
4 thin slices ham or prosciutto
2 tablespoons yellow mustard
1 puff pastry, thawed
2 large egg yolks, beaten
DIRECTIONS ON BEEF WELLINGTON RECIPE
Pre-heat to 400°F
Season the fillet generously with salt and pepper.
Heat two teaspoons of oil in a large pan on high heat. Sear the fillet in the pan on all sides until well browned.
Remove the filet from the pan and let it cool. Once cooled, brush the fillet on all sides with mustard.
Chop the mushrooms and put them into a food processor and purée.
Heat the sauté pan on medium high heat. Transfer the mushroom purée into the pan and cook, allowing the mushrooms to release their moisture.
When the moisture released by the mushrooms has boiled away, remove the mushrooms from the pan. Set aside to cool.
Roll out a large piece of plastic wrap. Lay out the slices of ham on the plastic wrap so that they overlap. Spread the mushroom mixture over the ham.
Place the beef filet in the middle, roll the mushroom and ham over the fillet, using the plastic wrap so that you do this tightly.
Wrap up the beef filet into a tight barrel shape, twisting the ends of the plastic wrap to secure. Refrigerate for 20 minutes.
On a lightly floured surface, roll out the puff pastry sheet to a size that will wrap around the beef fillet.
Unwrap the fillet from the plastic wrap and place in the middle of the pastry dough. Brush the edges of the pastry with the beaten egg yolks.
Fold the pastry around the fillet, cutting off any excess at the ends. ( Try to limit the overlap.)
Place on a small plate, seam side down, and brush beaten egg yolks all over the top. Chill for 5 to 10 minutes.
Place the pastry-wrapped fillet on a baking pan. Brush the exposed surface again with beaten eggs
Score the top of the pastry with a sharp knife, not going all the way through the pastry. Sprinkle the top with coarse salt.
Bake at 400°F for 25 to 35 minutes. The pastry should be nicely golden when done.
Remove from oven and let rest for 10 minutes before slicing.
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
1 pound beef tenderloin filet
Kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1 pound mushrooms
4 thin slices ham or prosciutto
2 tablespoons yellow mustard
1 puff pastry, thawed
2 large egg yolks, beaten
Instructions
- Pre-heat to 400°F
- Season the fillet generously with salt and pepper.
- Heat two teaspoons of oil in a large pan on high heat. Sear the fillet in the pan on all sides until well browned.
- Remove the filet from the pan and let it cool. Once cooled, brush the fillet on all sides with mustard.
- Chop the mushrooms and put them into a food processor and purée.
- Heat the sauté pan on medium high heat. Transfer the mushroom purée into the pan and cook, allowing the mushrooms to release their moisture.
- When the moisture released by the mushrooms has boiled away, remove the mushrooms from the pan. Set aside to cool.
- Roll out a large piece of plastic wrap. Lay out the slices of ham on the plastic wrap so that they overlap. Spread the mushroom mixture over the ham.
- Place the beef filet in the middle, roll the mushroom and ham over the fillet, using the plastic wrap so that you do this tightly.
- Wrap up the beef filet into a tight barrel shape, twisting the ends of the plastic wrap to secure. Refrigerate for 20 minutes.
- On a lightly floured surface, roll out the puff pastry sheet to a size that will wrap around the beef fillet.
- Unwrap the fillet from the plastic wrap and place in the middle of the pastry dough. Brush the edges of the pastry with the beaten egg yolks.
- Fold the pastry around the fillet, cutting off any excess at the ends. ( Try to limit the overlap.)
- Place on a small plate, seam side down, and brush beaten egg yolks all over the top. Chill for 5 to 10 minutes.
- Place the pastry-wrapped fillet on a baking pan. Brush the exposed surface again with beaten eggs
- Score the top of the pastry with a sharp knife, not going all the way through the pastry. Sprinkle the top with coarse salt.
- Bake at 400°F for 25 to 35 minutes. The pastry should be nicely golden when done.
- Remove from oven and let rest for 10 minutes before slicing.
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Ingredients
1 pound beef tenderloin filet
Kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1 pound mushrooms
4 thin slices ham or prosciutto
2 tablespoons yellow mustard
1 puff pastry, thawed
2 large egg yolks, beaten
Instructions
- Pre-heat to 400°F
- Season the fillet generously with salt and pepper.
- Heat two teaspoons of oil in a large pan on high heat. Sear the fillet in the pan on all sides until well browned.
- Remove the filet from the pan and let it cool. Once cooled, brush the fillet on all sides with mustard.
- Chop the mushrooms and put them into a food processor and purée.
- Heat the sauté pan on medium high heat. Transfer the mushroom purée into the pan and cook, allowing the mushrooms to release their moisture.
- When the moisture released by the mushrooms has boiled away, remove the mushrooms from the pan. Set aside to cool.
- Roll out a large piece of plastic wrap. Lay out the slices of ham on the plastic wrap so that they overlap. Spread the mushroom mixture over the ham.
- Place the beef filet in the middle, roll the mushroom and ham over the fillet, using the plastic wrap so that you do this tightly.
- Wrap up the beef filet into a tight barrel shape, twisting the ends of the plastic wrap to secure. Refrigerate for 20 minutes.
- On a lightly floured surface, roll out the puff pastry sheet to a size that will wrap around the beef fillet.
- Unwrap the fillet from the plastic wrap and place in the middle of the pastry dough. Brush the edges of the pastry with the beaten egg yolks.
- Fold the pastry around the fillet, cutting off any excess at the ends. ( Try to limit the overlap.)
- Place on a small plate, seam side down, and brush beaten egg yolks all over the top. Chill for 5 to 10 minutes.
- Place the pastry-wrapped fillet on a baking pan. Brush the exposed surface again with beaten eggs
- Score the top of the pastry with a sharp knife, not going all the way through the pastry. Sprinkle the top with coarse salt.
- Bake at 400°F for 25 to 35 minutes. The pastry should be nicely golden when done.
- Remove from oven and let rest for 10 minutes before slicing.